Roasted Broccoli Radish Salad with Lemon Mint Vinaigrette
Roasted broccoli and radishes are tossed with raisins, red onions, and a light lemon mint vinaigrette in this quick and easy weeknight side dish.
- Preheat oven to 400 degrees F. Toss broccoli and radishes with olive oil and spread on a foil-lined baking sheet. Roast for 10-15 minutes until broccoli is lightly browned and crisp and the radishes are tender.
- While the vegetables are roasting, cover raisins in hot water to rehydrate.
- To make salad dressing, whisk together lemon juice, rice vinegar, minced garlic, mustard, and olive oil. Stir in chopped mint.
- In a large bowl, toss roasted broccoli and radishes, red onion, plumped raisins, and dressing. Season with salt and pepper. Serve hot or room temperature